Crispy-topped, creamy hash brown casserole that's flavorful, cheesy, and easy to serve for gatherings.
# What You Need:
→ Potatoes
01 - 1 bag (30 oz) frozen shredded hash browns, thawed
→ Dairy
02 - 2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup unsalted butter, melted
05 - 1 cup whole milk
→ Aromatics
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Condiments & Seasonings
08 - 1 can (10.5 oz) condensed cream of mushroom soup
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Topping
11 - 1 1/2 cups cornflakes, lightly crushed
12 - 2 tablespoons unsalted butter, melted
# How-To:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine thawed hash browns, shredded cheddar, sour cream, melted butter, whole milk, chopped onion, minced garlic, condensed cream of mushroom soup, salt, and pepper. Stir until the mixture is homogeneous.
03 - Pour the mixture into the prepared baking dish and spread evenly with a spatula.
04 - In a small bowl, toss crushed cornflakes with melted butter until well coated. Evenly sprinkle the cornflake topping over the surface.
05 - Bake for 45 to 50 minutes or until the topping is golden-brown, edges are bubbling, and the center reads hot throughout.
06 - Allow the casserole to rest for 5 to 10 minutes before serving to set the texture and ease portioning.
